Canadian Mountie Casserole

This is a variation of something 2 of my sisters and their college roommate used to make.  They never really knew what to call it, so they made up the name, "Canadian Mountie Casserole" and it just sort of stuck.  This is the version that my kids like the best.  This is definitely not low in carbs, but is an awesome dish for a cold day or when you want to splurge.  Enjoy!

2 Boxes Velveeta Shells & Cheese
1 box Stove Top stuffing mix
margarine or butter - according to Stove Top directions
1 small package frozen peas
1/2 C Sour Cream*
1 kielbasa, brat, or hot dogs cut into bite-sized pieces (optional)
salt & pepper, to taste

Prepare shells & cheese according to package directions.  While the pasta is cooking on the stove, I like to make my stuffing in the microwave (according to package directions), followed by my peas.  Lightly spray 9x13 pan with cooking spray.  Drain cooked pasta and place in bottom of pan.  Mix the Velveeta cheese packages well with pasta.  Stir in both the cooked stuffing and steamed peas. Then mix in the sour cream.  If adding sausage, mix in and spread evenly in pan.  Bake @ 350 for approximately 12-15 minutes, just enough to give it a little crunch on the top.  Serve warm.

*If you don't like sour cream, you can also use 1 can cream of chicken soup mixed with 1/4 C milk or water instead.

**When reheating leftovers I sometimes add a little butter or milk.

Creamy Funeral Potatoes

Named "Funeral Potatoes" for commonly being served as a side dish at traditional Mormon post-funeral family dinners. They are also served at large social or family gatherings in Utah or other areas with a large Latter-Day Saint population. Many of my Amish relatives make a variation of this and they are usually just referred to as "Potluck Potatoes". Funeral Potatoes basically consist of potatoes (cubed or hash), cheese, onions, cream soup, sour cream, butter and corn flakes.

I've played around with several variations myself, and this one is the one that my kids love the best. Normally I am not a fan of Velveeta Cheese, but in this recipe it helps make the potatoes that much creamier. Enjoy!

______________

1 lb frozen hash browns or diced potatoes

1/2 C (1 stick) butter

1 small onion, finely chopped

1 can cream of mushroom soup

2 C sour cream

2 C Velveeta Cheese, cubed

1/4 tsp black pepper

1 tsp Seasoned Salt

TOPPING:

3-4 C crushed corn flakes

1/2 C (1 stick) butter, melted

Lightly spray bottom of large 9x13 casserole and then pour in frozen potatoes and set aside. In saucepan over Medium heat melt 1/2 C butter. Add onions and saute until onions are crisp-tender. Next, add soup and sour cream and stir until blended. Add in cheese cubes and stir frequently until cheese is melted. Add seasonings stirring well. Pour creamed mixture over potatoes, turning in pan to thoroughly mix. In gallon size Ziploc bag pour 2 C of Corn Flakes. Seal beg and use rolling pin or plastic cup to finely crush. Pour 1/2 C melted butter into bag, reseal and toss to coat well. Sprinkle buttered crumbs over potatoes and bake uncovered @ 350 about 45 minutes.

Mexican Casserole

A few weeks back I was in a pinch, needing something easy and "quick" (meaning, didn't need thawing) for dinner. I had almost all of the fixings for tacos, but no shells. Then I noticed about a half bag of tortilla chips in the pantry, and THIS recipe is what came to life. My kids absolutely loved this. I loved it so much I secretly hoped for leftovers so I could take it to work for lunch the next day. Hope you enjoy it as much as we did! I will definitely make this again!


1 lb ground beef
1 packet taco seasoning
1 can cream of mushroom soup
1/4 C Sour Cream (or can substitute 2 Tbsp milk if preferred)
3-4 C Tortilla Chips (can use Frito's Corn Chips)
1 Jar Salsa
2-3 C shredded cheese

In skillet brown ground beef, draining fat. Add taco seasonings according to packet directions. Mix in cream of mushroom soup and sour cream. Combine well and set aside. In 9x13 pan or casserole dish start with layer of slightly crushed chips. Spoon salsa over chips. Spread layer of creamy mixture over salsa and top with half the cheese. Repeat layers ending with cheese. Cover tightly with foil and bake @ 350 F about 40 minutes. Remove foil and bake about 10-15 until cheese is melted. Serve warm with additional sour cream, salsa, guacamole, etc., if desired.

Since we still had plenty of chips left, we served this over crushed tortilla chips for some added crunch!

Cheesy Tuna Bake

I know you don't usually think of tuna as "comfort food", but this casserole is awesome, and the tuna isn't overpowering. Way simple too! My kids love this... but I don't tell my boys there is any tuna in it, tee hee!

1/2 lb uncooked pasta

1 can tuna, drained

1 C chopped broccoli, fresh or thawed & drained

minced onion, optional

1 can condensed cream of mushroom soup

1/2 C sour cream*

1/4 C milk

2 C shredded cheese, divided

Preheat oven 350 degrees. Cook pasta in pot over stove; drain and pour into 2 qt casserole dish. Add tuna, broccoli and onion (if desired). Toss well. Fold in soup, sour cream and milk, one at a time. Add in HALF the cheese. Stir well and spread evenly in pan. Bake about 25 minutes. Top with remaining cheese and bake another 10-15 minutes until cheese is melted. Serve warm.

*you may also omit sour cream and increase milk to 1/2 C.

Creamy Baked Chicken

I got this recipe from one of my Amish cousins, though I cannot for the life of me remember which one.

6 chicken breasts or thighs, boneless, skinless

6 slices of American Cheese

1 Can cream of chicken soup

1/4 C milk

1 C bread crumbs

1/4 C butter, melted

salt and pepper to taste

Place chicken in lightly greased 9x13 pan. Place 1 cheese slice on top of each piece of chicken. In small mixing bowl, mix soup and milk. Spoon over each chicken breast. Mix together bread crumbs and melted butter. Spoon over each chicken breast as well. Bake uncovered @ 350 for 1 hour. Enjoy!

Company Chicken

8-10 boneless, skinless chicken tenders

4-5 slices provolone cheese, cut in half

1 can cream of chicken soup (can substitute Cr. of mushroom)

1/4 C water

1 box Stovetop Stuffing

1/3 C butter, melted

Lightly spray 9x13 pan with cooking spray. Place chicken in pan. Place cheese on top of chicken. In small mixing bowl, mix soup and water. Spread soup mixture over each chicken piece. In microwave-safe 2 Qt dish, melt butter. Add stovetop and mix until evenly coated with butter. Spread stovetop over chicken. Cover pan with foil. Bake @ 350 for 60 minutes. So Yummy!!!

*You can use 4-5 chicken breasts instead of the tenders. But I think the tenders fit easier into the pan and they don't dry out as much. I just watch for the frozen bag of tenders to go on sale so I have them on hand for this particular recipe. Oh - and I have used the store-brand stuffing mix. They taste just as good and easier on the budget.

I love how I can get the protein, dairy and grain in one dish. For a simple meal, I add a side of veggies and some applesauce. So the tenders may seem small, but their tummies are full. Hope you give this one a try!

Tater Tot Casserole

This is a Favorite Dish around our house. One that my boys ask for frequently.

{{Tater Tot Casserole Printable PDF Here}}

1 lb ground beef

seasonings (salt, pepper, onion powder, minced garlic, etc.)

2 C shredded cheese (cheddar, Colby jack, etc)

frozen tater tots (small bag)

1 can cream of mushroom soup

1/4 C milk

8 oz sour cream

salt and pepper, to taste

3 C corn flakes

1/4 C butter, melted

Brown ground beef and add salt, pepper, chopped onions, minced garlic or other desired seasonings. Drain fat and spread meat on bottom of 9x13 pan. Sprinkle cheese over warm meat. Make a bed of tater tots on top of cheese. In small mixing bowl combine soup, milk and sour cream. Pour sauce over tater tots. Add salt and pepper to taste (or I use seasoned salt). Place corn flakes in Ziploc freezer bag and crush with rolling pin. Pour melted butter in bag and reseal. Work bag to mix melted butter with flakes. Sprinkle flakes on top of casserole. Bake @ 350 for about 45 minutes.

Very Creamy. Very Good!!!